Serves: 5
Total Calories: 196
1. In a small dry skillet over medium heat toast the chile pieces until pliable and aromatic, 12 to 15 seconds. Put the chile in a small bowl and cover with hot water. Soak about 20 minutes until softened. In the same skillet, toast the oregano, cumin, and sesame seeds, stirring, until aromatic, 30 to 40 seconds. Transfer to a spice grinder (or coffee grinder reserved for spices) and let cool then grind to a powder, and put into a blender.
2. Drain the chiles, discarding the soaking water, and add the chiles to the blender along with the cinnamon, allspice, tomato, beans, chicken broth, sugar, vinegar, and salt. Blend as smooth as possible.
3. In a medium saucepan heat the oil over medium heat. Add the puréed sauce and cook, stirring frequently to prevent sticking, until the sauce is the consistency of ketchup, about 5 minutes. If the sauce is too thick, add a bit of broth or water to reach the desired consistency. Cover, reduce heat to low, and simmer 5 more minutes to blend flavors. Adjust seasoning. The sauce is ready to use, or cover and refrigerate up to 3 days or freeze up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Black Bean Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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